Rasstegai are beautiful “boats” with a variety of fillings inside. We suggest using a delicate fish filling today, which can be prepared in various ways. Delicious!

Yeast dough is traditionally used for these pies. You can prepare it yourself, or you can buy it ready-made. The boats take very little time to bake and remain fresh for a long time, since the fish undergoes heat treatment and can be stored longer.

Classic recipe for pies with fish and onions

Cooking time

calorie content per 100 grams

Traditional pies with nothing superfluous. They turn out very juicy because of the onions.

How to cook:

Tip: You can fry the fish in spices to give the filling a richer flavor.

Pie with fish and egg

The egg makes the pies much more nutritious and also dilutes the concentrated fishy taste.

What time is it – 2 hours.

What is the calorie content - 163 calories.

How to cook:

1. Heat the milk and 120 ml of water slightly and mix them in a large bowl.
2. Add yeast and sugar here. Stir well and leave for ten minutes.
3. Then add mayonnaise here. Add salt, add flour and knead the dough. Leave it for at least an hour in a warm place.
4. Hard boil the eggs, that is, you need to boil them for about fifteen minutes. Cool, peel and cut into small cubes.
5. Wash the green onions, dry them and finely chop them.
6. Boil the fish in the remaining water, seasoning it. This will take about ten minutes. Cool, remove all seeds, finely chop the pulp and mix it with onions and eggs.
7. Divide the finished fluffy dough into an equal number of small pieces and roll out each of them.
8. Place the filling in the center, then seal the edges, but leave the top open. Transfer to a baking sheet.
9. Bake for no more than twenty minutes at medium temperature. Can also be served cold.

Tip: to make the filling more tender, you can grate the eggs on a fine grater.

Pie with fish made from yeast dough with sour cream

Very tender dough, which has the same delicate filling of pink salmon and cream. Royal baked goods!

What time is it - 4 hours.

What is the calorie content - 240 calories.

How to cook:

1. Sift the flour and add sugar, a little salt and yeast. Mix. It is most convenient to do this in a large bowl.
2. Make a well in the center and crack three eggs into it. Next, add all the sour cream and the specified amount of butter.
3. Mix all the ingredients, and when the flour becomes wet, you can place everything on the table. You need to stir for about fifteen minutes. Return to the bowl, cover with film or a towel and put in a warm place for an hour.
4. Boil two eggs for ten minutes after boiling. Peel the shells when they have cooled. Cut into small cubes.
5. Remove the skins from the bulbs and finely chop them.
6. Melt the butter in a frying pan and fry the onion in it until lightly golden.
7. Cut the fish into small pieces, carefully removing all the bones.
8. Place the ridge, fins and head of the fish in a saucepan and add water, cook fish broth. This will take about fifteen minutes.
9. Add fish to the fried onion, stir and cook for no more than four minutes.
10. Then pour in the cream, season and stir. Cook over low heat for about ten minutes until the liquid disappears.
11. Turn off the stove, add the eggs to the onions and fish, stir and let the mixture cool completely.
12. Strain the finished fish broth.
13. Punch down the risen dough and leave to rise again for another hour.
14. After that, divide it into 24 balls. Each one needs to be rolled out, not too thin.
15. Place the filling generously in the center of the layer, seal the edges on both sides, and leave the top open.
16. Place the resulting boats on a baking sheet lined with parchment. Let rise for half an hour under a towel. You will need not one baking sheet, but several.
17. Place the last egg into the bowl and beat with a fork. Then lubricate each boat with it.
18. Preheat the oven to medium temperature and place the baked goods here. Bake each batch separately for about half an hour.
19. Pour about a tablespoon of fish broth into the finished pie through the top hole. Serve warm.

Tip: to get more “golden” pies, they need to be greased not with a whole egg, but only with the yolk with a pinch of sugar.

How to cook with cod liver

Cod liver is very valuable due to its nutritional components, and it also complements pies well.

How much time - 1 hour 30 minutes.

What is the calorie content - 239 calories.

How to cook:

1. Knead the dough from flour, yeast, milk, 90 g of butter. Give it time to rise and then divide into equal parts.
2. Peel the onion and chop finely.
3. Cut the pike perch into pieces, removing the bones, and season.
4. Cut the liver into slices.
5. Fry chopped onion in a small piece of oil.
6. Roll out parts of the dough into ovals, put some onions, fish and liver here. Seal the edges, skipping the top.
7. Place the boats on a baking sheet, let rise for fifteen minutes, then place in the oven for the same time at medium temperature. Before baking, all pies need to be brushed with egg.
8. After baking, pour hot chicken broth into each hole, about a tablespoon.

Tip: To get a fresher taste, you can add a lot of chopped parsley to the filling.

Recipe with mayonnaise filling

The moist filling of these pies is baked a little on top, which makes it even tastier.

How much time - 40 minutes.

What is the calorie content - 350 calories.

How to cook:

1. Divide the dough into equal balls and roll them out.
2. Boil the fish for ten to fifteen minutes, cool and chop into cubes. Remove the bones.
3. Hard boil the eggs, then chop finely.
4. Chop the greens finely and mix with fish, eggs and mayonnaise. Season.
5. Grease a baking tray with oil.
6. Place a spoonful of wet filling in the center of each ball and pinch, leaving a hole at the top. Place on a baking sheet.
7. Bake for about twenty minutes, then let cool slightly and serve.

Tip: it is advisable to prepare mayonnaise yourself so that you can adjust it with spices right away. For example, you can add a ready-made fish seasoning mixture.

Cooking with potatoes

Very satisfying fried “boats” that can replace a full dinner!

How long is it - 1 hour.

What is the calorie content - 294 calories.

How to cook:

1. Finely chop the peeled onions and fry them in butter, cool.
2. Cut the fish into small cubes and mix with onion.
3. Peel the potatoes and boil them in water with salt, then mash them.
4. Add fish and onions to the potatoes and stir.
5. Heat sunflower oil.
6. Divide the yeast dough into equal pieces, which should be rolled out.
7. Place the filling in the center, seal the edges, leaving a hole at the top.
8. Place in boiling oil over low heat and fry until golden brown.

Tip: these pies can be baked, but then before baking it is advisable to grease them with a mixture of egg and milk, otherwise the potatoes may dry out.

Using puff pastry

Puff pastries are no worse than yeast pies, on the contrary: they crunch so deliciously!

How much time - 50 minutes.

What is the calorie content - 279 calories.

How to cook:

1. Cut pink salmon into medium cubes. Add lemon juice to it.
2. Cut the onion into quarter rings.
3. Roll out the dough and cut into squares. Place onion and fish filling in the center, season, seal the edges with a hole in the center. In order for the edges to stick well, they need to be greased with egg.
4. Transfer to a baking sheet.
5. Cut the butter into cubes and place one in each pie. Brush the top with the remaining egg.
6. Bake for half an hour at medium temperature. Remove, cover with a towel, and serve after ten minutes.

Tip: you can add butter after baking, but immediately so that it has time to melt.

The more onions you put, the juicier the filling will be. Onions can easily be replaced with leeks, which will give even more juice.

Do not grind the filling too much, otherwise it will turn into porridge. If it falls out over the top when the edges are fastened, then they can be pinched. Such round pies are also prepared; the hole on top is not important.

Fish is a healthy and tasty product, especially since it can be given to children. Such pastries will not leave anyone indifferent!

A little history. St. Petersburg has always been famous for pies and small restaurants where these pies were offered to visitors. In the mid-19th century there was even an atlas guide. It is not known for certain, but one day a wealthy gentleman came into one of these restaurants and was offered a pie. I really liked the pie. The next day he came in again, but could not remember the name of the pie (and there were a great many names, such as “Let's get married” or “Moonlight Night”) The visitor remembered one thing: the name of the romance that the gypsy performed. Romance by Gurilev A.L. to the words of Polezhaev A.I. "Sarafan" (1840s). There are these words: sarafan-unbuttoned. And so it happened. Later, the “sarafan” disappeared, and the “rassteganchik” turned into “razstegaychik”. In general, rasstegai is an open pie made from yeast dough with fish, rice and vegetables, and everything is laid in layers in a strict sequence.

Ingredients

pie
yeast dough	400-500 gr.
bottom layer
boiled rice	200 gr.
boiled egg	2 pcs.
salt, seasonings	taste
middle layer
catfish	600 gr.
upper layer
bulb onions	2 pcs.
bell pepper (red)	1 PC.
vegetable oil	30 ml
salt, seasonings	taste

I’ve been meaning to write a post about pies for a long time, but the topic is far from simple. And it’s not that I don’t have a spiritual recipe. Of course there is.

Rasstegai is simply an old dish of Russian cuisine. One of the most famous, I would say legendary.

It has been prepared in Russia for many centuries; traditions have developed both in preparation and in consumption. And then, in Soviet public catering, these traditions crumbled and simply disappeared. I remember these “rasstegai” in the cafeterias of large grocery stores - any pie with disgusting fish filling was called a rasstegai.

I wandered around the vastness of the current Internet and learned a lot of interesting things. But I won’t share this nonsense with you. No, there is a lot that is really useful, but has nothing to do with the topic of our conversation.

Let me make a reservation right away that I do not claim to be the first “pie” with the ultimate truth. God forbid. I’ll just tell you a story about pies, and you can decide for yourself whether you like it or not.

And if you don't need the story, then scroll down and go straight to the recipes.

As I already said, pies were prepared in Russia for many centuries, and somehow it happened that by the end of the nineteenth century and the beginning of the twentieth century, Moscow became the most famous place for Russian cuisine. The best and most delicious Russian dishes were prepared there, and there was lively competition for culinary glory. And they competed not with banners and TV spots, but with the quality of the food and the price.

And the taste of pies in Russia has always been simply excellent, because there was no tavern that did not serve pies. This means there was a lively struggle for the visitor and it was impossible to lose face - the client would leave. Because pancakes and pies were the most popular goods.

The famous writer Gilyarovsky recalls:

… you could eat good pies with crayfish soup at Testova’s restaurant.

There is a mention in his works of another good establishment:

Egorov's tavern, in addition to pancakes, was famous for its fish pies. This is a round, plate-sized pie filled with minced fish and elm, and the middle is open, and in it, on a slice of sturgeon, lies a piece of burbot liver. The pie was served with a gravy boat of fish soup for free...

Tararykin’s pies were also famous throughout Russia. In his establishment, pies were made according to a special recipe - the filling was made from sterlet mixed with sturgeon.

Shcherbakov's tavern was especially popular among Moscow and metropolitan bohemia. His pies were filled with meat, the size of an entire plate, and broth was served with it. And all this splendor cost only 15 kopecks. So actors, writers, musicians came to him - people, as you know, are not rich, but most often just poor. However, according to recollections, at such a low price, the pies were simply magnificent.

Who left the memories? And the visitors to the tavern, who later gained fame and prosperity, and did not forget the old cozy place and came to “remember their younger years,” and eat pies, and communicate with the people. For example, who came in? Ostrovsky A.N. visited often. And he’s not the only one. The entire acting fraternity of that time passed through Shcherbakov's tavern. It was the most famous and popular place among bohemians.

Yes, I mentioned Shcherbakov’s big pie. But the signature Test pie with burbot liver was simply tiny.

Not only taverns and cooks were famous. There were also famous people who could beautifully serve pie. The sex worker from the Test tavern, Kuzma Pavlovich, was known throughout Moscow (and not only in Moscow). Here is how Gilyarovsky describes his work:

... He threw a napkin over his left shoulder, took a fork and a knife, pulled the pie towards him, waved his plump white hands like a dove's wings, instantly and silently turned the pie into a dozen narrow slices, running from a solid piece of gray burbot liver to thick, browned edges with a series of quick strokes pirogue.

How? Just a poem!

The pie was incredibly tasty and affordable. Before this publication, I spent several hours looking for a book on the life of former Russia. I have several such books and I couldn’t remember which one I read it in. So there will be no quotation and you will have to take my word for it that there is such a document with a date and author.

He describes a charity dinner (I think in Nizhny Novgorod or Samara), at which the poor were fed (for free) and complains that the authorities were stingy. They fed the poor with pies with lean filling: rice with carrots and onions, with elmies, and with a large piece of burbot liver. And with ear. And there were no meat pies at all. Disorder.

It must be said that by the time period I am describing, the “pie business” in Moscow had reached an incredible rise: they baked huge pies and simple pies, boat-shaped, round, triangular, square, with a wide variety of and even incredible fillings. Each establishment wanted to have its own signature pie, so that only they could taste it.

It is reliably known that people came to Moscow to eat pies on purpose. Especially from St. Petersburg. Nowadays it would be called gastronomic tourism. Famous people, aristocrats, merchants, famous writers and artists.

My life experience says that they fled from the bureaucratic capital not only for pies.

I'll tell you a story that happened to me six or seven years ago. There are no pies in it, but the culinary spirit is certainly present. I will not name names and some specific addresses and appearances, and you will understand why when you read to the end of this story in history.

At that time I worked as the director of one not large or small enterprise. It’s hard to call this period life—a continuous grind with an irregular work schedule. And I had a good friend - and he ran an almost similar enterprise, but, thank God, in a different “segment of the economy.”

As soon as the hockey season began, we definitely went to hockey. No VIP boxes or separate offices - for the stadium. We’ll yell, whistle, drink beer, and then walk (it’s about three kilometers) to the “Point of No Return” (popular name). Our people are very quick with sharp and precise names. I remember back in Soviet times, not far from my house, there was a pub.

This establishment stood right on the border of the industrial zone and the beginning of the tram service. The hard workers came home from work and came in for a glass of beer. And the beer hall was very similar to a circus tent: round with blue walls and a multi-colored canvas dome. This place was known throughout the city as the “Laptev Sea”.

But I will return to Point of No Return. Yes, there was such a wonderful establishment like a Soviet wine bar: standing tables, alcohol on tap, as well as hot and cold snacks. They served simply amazing pasties (they fried them themselves) and excellent sandwiches with herring: a piece of dried Borodino bread with a thin layer of butter, on top were pieces of lightly salted herring (they salted it themselves), all sprinkled with green onions and a sprig of dill. Beauty and deliciousness.

We could go to a restaurant after hockey. But, you will definitely meet someone there and the carousel will begin: prices, deadlines, tax, crisis. Sure to ruin a good evening.

And in the “Point of No Return” the people are the simplest: they eat, drink, bump shoulders (and how could they not), communicate. These are normal people who don’t care about you if you don’t attract attention to yourself. Drinks are consumed in moderation and no one is looking for conflict for the soul. There are no women. Only men. Tasty and soulful.

And on one memorable day, we gathered for hockey and about two hours before leaving, my friend called me and said that his brother had come to see his wife and he really wanted to play hockey with us:

• Is the guy normal?
• You see, what’s the matter, he is the deputy governor (and names the region)…
• Can you...
• I can not. My wife will then eat me alive.

What to do? The three of us went to hockey. And the guy really turned out to be not bad at all. At first he puffed out his cheeks, but then he got used to it and began to “join the masses.” After hockey, we completed a ritual walking marathon and approached the point of real no return:

• You, Vasily Ivanovich, go home... The house is nearby... Yes, and we’ll go to one place, we need to discuss some business issues.
• Guys, I'm with you!
• You might not like it there very much. You probably haven’t been to such places since you were born.

The deputy governor was stubborn and they took him with them. At first he widened his eyes, hid in a corner, looking at sandwiches with herring, and looking at pasties with great apprehension. And then they drank fifty, convinced him to have a sandwich - his eyes widened. Tasty!!! Otherwise!!! We didn’t come here to drink, but to relax.

In general, we sat for a while (literally about forty minutes. Well, an hour) and got ready to leave. And the comrade insisted:

• Guys, let's sit some more. I haven't had such a good day in a hundred years. How much I like it here (this is a translation)… I wonder if we have such a place in our city? Next time I come, let's go here right away.

I understand that the moral of the fable is clear to you.

Delicious, simple and from the heart. If only there were pies. However, let's return to them.

There is a lot of debate about where the name “rasstegai” came from. And why is there a hole in the pie? I won’t argue about the name, but let’s talk about the hole, because it’s not just important, but super important. Because the hole is where the deepest taste lies (if you use it correctly).

I once walked into our shopping center and saw a rosy-cheeked beauty standing surrounded by equally rosy-cheeked pastries. I come up (I didn’t intend to buy anything, it’s just that the picture is too pleasant) and see, among other things, the unbutton. Such a pie is like a boat. No hole.

• Where is the hole in the pie?
• Why do you need a hole? We immediately added butter to the minced meat for your convenience...

And what will you tell her? What convenience does the soul and three saints have?

• For fish pie - a gravy boat with or.
• For meat pie - or just spicy meat broth.

It was served, as I said above, in a gravy boat - this is a mug with a spout (I know that you know. I’m following the logical chain) to make pouring convenient. Where should I pour it? In the hole.
And everyone should stand here! If we have a little pie, then maybe it will work out. Why do many authors on the Internet recommend “good butter” and not traditional yushka? The butter on the hot cake melts and somehow gradually settles. And how much butter will you put on the pie? Three peas? And if you have Shcherbakovsky pie, put it on a plate. Well, the butter will melt a little at a time, and then what, shake the cake so that it is evenly distributed?

You can find all sorts of old recipes, but how they ate it is not. There’s plenty to write about how delicious it was for them.

And I found one old book where two experts argue about the origins of the word rasstegay: one proves that from the word stretch (hole), and the other from unbutton (tear along the seam). The dispute seems trivial. What would seem to be the difference?

For me it’s big. It turns out that the hole was originally stretched (or torn). For what? Pour the sauce over the filling! Do you have other options?

How is a theory tested? By practice. It took a long time to tinker with the dough, so I bought store-bought dough. This is not for food - for experimentation. I had already boiled rice, I had frozen champignons, I had chicken liver for the cat, and I had chicken. And I always have spices.

I chopped the chicken without any mercy and set it to cook - for the experiment you need a good thick broth (salt, herbs and spices. Everything is honorable).

I fried an onion (finely chopped) in a frying pan with a small amount of vegetable oil, then mushrooms, then liver. I fried everything separately. Mixed it up. I left four whole chicken livers (instead of burbot for decoration).

I made four pies and put them in the oven. Four is to ensure that the experiment does not fail. What if one falls apart or burns? All in a hurry.

I took out some hot ones, one piece of butter (the first case), and the second one began to “stretch”. It didn't come apart at the seams, but almost exactly from bow to stern. I used chicken broth for the filling (I didn’t pour it in, but carefully poured it in so that it was soaked, sprinkled it with greenfinch and a little garlic (it’s an experiment). And closed it.

I waited a couple of minutes and started tasting. The dough is certainly not great, but... With standard ingredients, these are two great differences. The one with butter is just like a pie. And the other one!

Then I formulated for myself: what if the dough was homemade, and the filling was made from good fish, and cooked with real crayfish fish soup, and poured...

For a pie like this, I would go to a Moscow tavern myself. And the deputy governor would leave his seat and live in the “Point of No Return.” Or would you order this chair to be placed there?

I won’t tell you how I later did everything “the smart way” and how good it felt for me. I won’t get to the recipes I promised. I was planning a short post, but what happened...

I made a conclusion for myself - a hole to fill the fish. And add some fresh greens and garlic (if the filling allows). And there was no butter lying nearby.

Imagine a piece of pie with meat filling, and top it (the filling) with some good rich borscht (just a little sauce, no vegetables), with 50 grams of fresh herbs. You may not like it, but I just had a lot of fun. The taste is simply incredible, because there is nothing to compare it with.

And now the promised recipes are old recipes.

Pie recipe

RAZSTEGAI ORDINARY

You will need:

• Wheat flour – 400 g
• Butter - 3 tablespoons
• Yeast – 25-30 g
• Pike fillet – 300 g
• Salmon fillet – 300 g
• Chicken egg – 3 pcs.
• Milk - 1.25 cups
• Salt - to taste

The fish is not necessarily pike and salmon. One fish needs to be leaner, and the other fatter.

Preparing the pie:

1. Dissolve the yeast in warm milk, add flour and knead the dough. Let the dough rise, and then put two yolks, 2 tablespoons of butter into it and beat well, let it rise again.
2. Chop the pike fillet (finely), add salt and pepper, and fry in oil.
3. Roll out the risen dough into a sheet and use a glass or saucer to cut out circles from it. Place minced meat (pike) on each circle, and a piece of salmon on the minced meat.
4. Pinch the ends of the pie together (leave a hole in the middle).

RIP WITH HERRING

You will need:

• Wheat flour – 400 g
• Butter – 3 tablespoons
• Yeast – 25-30 g
• Onions – 3 onions
• Ground black pepper – 2-3 pinches
• Herring – 5 pcs.
• Chicken egg – 1 pc.
• Crushed crackers – 1 tablespoon
• Salt - to taste

Preparing the pie:

1. Prepare the dough as in the previous recipe.
2. Finely chop the onion, cut the herring into small pieces, mix the onion and herring and fry them in oil.
3. Place the cooled minced meat into dough circles.
4. Cover each circle with filling with the same circle of dough, pinch the edges, and make a cut in the top center.
5. Place the prepared pies on a greased baking sheet and let them rest for 10-15 minutes.
6. Brush each pie with egg and sprinkle with breadcrumbs.
7. Bake in the oven at 210-220 degrees until done.

RAZSTEGAI MOSCOW WITH MEAT AND EGG

You will need:

For minced meat:

• Meat pulp – 800 g.
• Margarine – 3 tablespoons
• Hard-boiled eggs – 5 pcs.
• Ground black pepper and salt - to taste.

Preparing the pie:

1. Prepare regular sponge yeast dough.
2. Cut the meat into small pieces and pass through a meat grinder.
3. Place the meat on a baking sheet greased with margarine and simmer a little, cool and mince again, add salt, pepper and chopped eggs.
4. Form the dough into 150 gram balls and let them rest for about 10 minutes.
5. Roll out the balls into flat cakes and put 70-80 g of minced meat on each flat cake, seal the edges of the flat cake and leave the middle open.
6. Grease a baking sheet with margarine, place the pies and leave them for 10-15 minutes.
7. Bake at a temperature of 210-220 degrees. After baking, grease with oil.

RAZSTEGAI MOSCOW WITH RICE AND MUSHROOMS

You will need:

• For minced meat:
• Dried mushrooms – 200 g
• Onion - 1 onion
• Margarine – 2-3 tablespoons
• Rice – 100 g
• Salt and black pepper - to taste.

Preparing pies:

1. These pies are prepared in the same way as Moscow pies with meat and eggs. The difference is in the filling.
2. The mushrooms need to be boiled and drained in a colander, rinsed well and minced. Or chop it.
3. Finely chop the onion and fry it along with the mushrooms in margarine for 5-7 minutes. Cool.
4. Mix mushrooms and onions with crumbly cooked rice, salt and pepper.
5. Continue as in the previous recipe.

I hope everything works out for you.

Enjoy your meal!

Egorov's tavern, in addition to pancakes, was famous for its fish pies. This is a round, plate-sized pie filled with minced fish and elm, and the middle is open, and in it, on a slice of sturgeon, lies a piece of burbot liver. The pie was served with a gravy boat of fish soup for free...
V. Gilyarovsky (1855-1935), Russian writer and journalist, “Moscow and Muscovites”

From the unclassified dossier of pie

Rasstegai is a traditional Russian pie made from yeast dough, which has a completely recognizable classic shape of an elongated “boat”. However, not every pie fashioned in this way will bear the proud title of pie. In order for a product made from yeast dough to be called that, it is necessary to leave a small hole in the top in the middle uncovered when forming the pie - it is this that creates the impression of an unstitched hole, a dashingly unbuttoned shirt. But that's not all! Having learned how to make beautiful pies with a characteristic hole in the middle, do not rush to call yourself a master of pie making. The final touch is to pour hot broth or melted butter into the pie through the hole left after baking. The pies turn out juicy, rich and very tasty.

The most famous version of pies is fish. Pies with meat, minced meat and cereals, eggs and mushrooms, onions and cabbage and even pumpkin are also famous in traditional Russian cuisine. There are enough pies recipes for an open restaurant specially for them.

I do not adhere to all the canons when preparing pies. Why? Well, for example, I’m not at all happy with the fact that the classic “unbuttoned” pie should be quite large. How is V. Gilyarovsky doing?.. - “full plate.”

I also don’t like the option of raw fish filling; in addition, I can name three thousand more reasons why my pies do not fit into the framework of traditional old Russian pastries. However, at the same time, I am sure that the pies I have prepared are incredibly tasty, beautiful and aromatic - and the question of how much they deserve the right to bear the proud title of pies... and how much my recipes correspond to the “correct” recipes for pies... perhaps I will leave out today.

Ingredients

Ingredients for the dough:

• 4 eggs;
• 4 tsp. dry yeast;
• 3 tbsp. l. Sahara;
• 1 tsp. salt;
• 0.5 liters of warm water;
• 8 cups flour (cup – 200 ml).

For the fish filling:

• 300 g red fish;
• 50 ml heavy cream;
• salt to taste.

For the meat filling:

• 500 g pork tenderloin;
• 2 large onions;
• vegetable oil, salt, pepper.

For filling:

• 100 g butter;
• 100 ml cream;
• 1 bunch of greens;
• salt to taste;
• 1 egg for brushing pies.

Preparation

First of all, the dough: the step that will require the most time, although not active.

So, pour sugar and yeast into a bowl.

Pour in warm water and oil. I usually add 2-3 tablespoons of vegetable oil to the dough, this is not necessary, but thanks to it the structure of the dough improves, it becomes more elastic and pleasant to work with.

Add eggs and salt.
Add flour and knead into a fairly sticky but thick dough.



Cover with a bowl and place in a warm place to rise.



While I was gathering everything I needed and trying to convince the kids not to touch me for at least 10 minutes, my dough rebelled and decided to run away to a better life. The fugitive was caught in time, however, thanks to him, a warning was issued: it is better to “catch” the dough while it is in the bowl.



Yes, while the point is still at hand, it wouldn’t hurt to worry about filling the pies. With fish, everything is simple: boil the salmon (trout, salmon) for 2-3 minutes after the water boils, drain the broth, wait for it to cool and remove the bones and skin, then mix with cream and salt. This version of the filling turns out to be a little drier than when using raw fish fillet, however, due to the fact that the pies after baking are additionally moistened with broth or butter, it turns out just fine.



To fill the pie with meat, you must first boil the beef (pork) fillet until fully cooked, cool and grind through a meat grinder.
Then peel the onion, cut into cubes and fry in vegetable oil until light golden brown. Mix the minced meat and onion, add salt and pepper.



Remove the dough from the bowl, knead it and place it on the board.



Tear off into small pieces and form into balls.



We flatten each ball into a flat cake with our hands.



Place some filling on top of the flatbread.



We connect the edges at the top, forming a “boat”.



Don't forget that you need to leave an open hole in the center.



Place on a baking sheet greased with vegetable oil and leave in a warm place to proof for 20-40 minutes.



We prepare pies with meat in the same way.



We fasten it. Leave a hole.



Before putting them in the oven, brush each pie with a lightly beaten egg.



Preheat the oven to 180 degrees, bake the pies for about 25 minutes.
During this time we prepare the filling. Finely chop the greens.



Melt the butter without bringing it to a boil. Pour in the cream, add a little salt. Add greens.



Pour a little oil into the finished pies through the hole.



To make your task easier, you can add a few tablespoons of broth to the oil mixture - then the task will be easier, however, I am lazy, I always forget about the broth, and therefore, in the process of pouring the oil into the pies, I heat it up several times, liquefying it.



We do exactly the same with meat beauties.

Pie is served with a cup of appetizingly hot broth and eaten, always loudly sipping the scalding liquid. The tender dough melts in your mouth, the filling envelops you in a richness of taste, and the broth infuses Strength, Energy, and Life. Bon appetit!

A few stories about pie and its recipes

1. According to one of the versions (unlikely, in my opinion, but quite colorful), pies are called so due to the fact that in one of the capital's taverns in the 19th century, during the heyday of the pies in question, quite a woman regularly sang A popular person is the gypsy Stesha. In her repertoire there was an amazing song “Sarafan-Unfastening” - well, it’s clear, right?, a hit about miracle clothes that always unbuttoned on time. The act was a particular success, invariably attracting a crowd of spectators, and the chef even came up with special pies in honor of it - opening ones. That is, unfastening.

2. Another variant of the name - some believe that the etymology of the word “rasstegai” is related to the verb “to stretch”: in order to fill the pies with juice (butter, broth, cream), the hole at the top had to be stretched.

3. If we are to recall the most incredible versions, it is worth mentioning that some historians and linguists claim that the word “unfasten” comes from another verb - “quilt”: the “seam” on pies is sometimes made curly, similar to braid stitches, hence and title.

4. Rasstegai were born in the kitchens of the poor - initially these pies were baked with viziga (vyziga), a hard vein (chord) extracted from the spine of sturgeon fish. Gradually, the popularity of the dish grew - and grew to the point of appearing on the table of the nobility and nobility. Viziga was replaced by sterlet, sturgeon and even crayfish necks, but the shape and name remained original.

5. If you are preparing classic large pies, then when serving, you need to cut them into slices - like bread. At the same time, the filling of the “correct” pie should under no circumstances fall out - if you are a master, then fish and meat, vegetables and mushrooms will remain in the slice with a beautiful even cut.

6. In St. Petersburg, on Nevsky, in the then famous restaurant of Ivan Ivanovich Izler, more than 30 (thirty!!!, this is not a typo) types of pies were served. The menu was music for the soul: they offered pies “with fish”, “soothing”, “concert”.

7. In order to taste pies, it was not necessary to go to restaurants - ordinary people could buy pies for a couple of kopecks: they were sold by hand, peddled, in bazaars, large squares, and post stations.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.